What Foods Don't Freeze
by Deborah Taylor-Hough
Using a Freezer Effectively
Avoiding Freezer Burn
Use Your Freezer to Save $$$
One of the most common questions I hear from people who are interested in freezer-meal cooking is: "How do I know what will freeze well, and what won't?"
If you're unsure of how well something will freeze, freeze a single serving when you prepare the dish for a regular family meal. This way you can check on how well the item holds up to freezing and reheating.
The following lists should give you a good start at identifying potential freezing problems with various food items.
Don't Freeze Well:
- Greasy foods (They just become greasier.)
- Cake icings made with egg whites
- Cream fillings and soft frostings
- Pies made with custard or cream fillings
- Fried foods (They tend to lose their crispness.)
- Fruit jelly on sandwiches may soak into the bread.
- Soft cheese, such as cream cheese (can become watery)
- Mayonnaise (It separates; use salad dressing instead.)
- Sour cream (It becomes thin and watery)
- Potatoes cooked in soups and stews (They become mushy and may darken. If using potatoes, cook until barely soft and still firm; then freeze quickly.)
Change During Freezing:
- Gravies and other fat-based sauces may separate and need to be recombined by stirring or processing in the blender.
- Thickened sauces may need thinning after freezing; thin with broth or milk.
- Seasonings such as onions, herbs and flavorings used in recipes can change during freezing. These are best added during reheating to obtain accurate flavors.
Vegetables, pastas and grains used in cooked recipes usually are softer after freezing and reheating. (undercook before freezing, or add when dish is reheated)
Heavy cream can be frozen if used for cooking, but it will not whip after freezing.
Some yogurts may suffer texture changes.
Raw vegetables lose their crispness, but can be used for cooking, stews, etc.
Buy groceries, earn cash back at Checkout 51Many cheeses change texture in the freezer. Most hard cheeses turn crumbly (which makes them okay for grating, but not for slicing)
Deborah Taylor-Hough is the author of the bestselling Frozen Assets: Cook for a Day, Eat for a Month and A Simple Choice: a practical guide for saving your time, money and sanity. She also edits the Simple Times email newsletter. To subscribe, visit Debi online at: thesimplemom.wordpress.com
Take the Next Step:
- Could spending 5 minutes reading a newsletter twice a week save you time and money every day? Dollar Stretcher Tips readers think so. Subscribe and find out how many ideas stretch your day and your dollar!
- Visit our Pinterest board for Smart Couponing and Grocery Budgeting.
- For all things "Groceries & Food," please visit the Dollar Stretcher library section.
Discuss "Packaging and Freezing Meat" in The Dollar Stretcher Community
Trending on TDS
- 5 big bills you can cut fast
- What's on sale in October
- 5 ways kids learn and earn from Minecraft
- Bad with money? Teach your kids to get it right
- How to help your children retire millionaires
- 4 steps to a simpler (and more frugal) life
- Readers share their Halloween costumes Slideshow
- Improve your marriage without expensive counseling
- 10 affordable father-daughter dates
- 10 ways to reduce college costs for your kids
- Top 5 tips for packing a healthier lunchbox
- Money-saving ideas for working moms
- 5 teen bedroom decorating tips
- Pursuing your dream of staying home with your children
- What is the cost of raising a child?
- Spouse income calculator
- Should my spouse work, too?
- College savings calculator
- Home budget calculator